These juicy, crispy fried chicken tenders are surprisingly easy to make with just a few cupboard staples. A quick toss in sticky hot honey sauce with hot and sweet kick turns these tenders into a serious crowd-pleasing winner.
You can create a dish that’s not only easy but also guaranteed to impress. Whether you’re making them for a game day crowd or just for a relaxing fakeaway night at home, these chicken tenders are always a hit.
Ingredients:
Let’s divide the ingredients for each portion.
Chicken and Frying
- Chicken tenders: Chicken tenderloins or boneless, skinless chicken breasts cut into strips form the base of our tenders.
- Vegetable oil: Use to perfectly fry the chicken.
Coating and Seasoning
- Buttermilk: Serves as a natural tenderizer, keeping the meat moist and succulent.
- Hot sauce: For a spicy kick in the marinade.
- All purpose flour: For a crispy, golden brown coating.
- Seasonings: Mix of garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper to keep it simple yet delicious.
Honey Buffalo Sauce
- Hot sauce: Frank’s RedHot is the preferred option.
- Butter: To enrich the sauce with a buttery taste and velvety texture.
- Honey: Provides a sticky glaze that thickens the sauce and balances the heat with a touch of sweetness.
Directions to Make:
- Marinating the Chicken
- Begin by preparing a flavorful mixture of buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a bowl.
- Whisk the ingredients until well blended, then add the chicken tenders, ensuring they are fully coated and covered.
- Let the chicken marinate for at least 30 minutes, or for deeper flavor, refrigerate it for a few hours.
- Frying the Chicken Tenders
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- In another bowl, whisk together flour with the remaining seasonings.
- After the chicken has marinated, dredge each tender in the seasoned flour mixture, making sure to shake off any excess.
- Fry the coated tenders in batches until they are golden brown and crispy, about 5-7 minutes.
- Remove them using a slotted spoon and place on a plate lined with paper towels to absorb the excess oil or allow them to drain on a wire rack.
- Coating with Honey Buffalo Sauce
- In a saucepan, melt butter over low heat and stir in hot sauce and honey until the sauce is well combined.
- Toss the fried chicken tenders in the prepared Honey Buffalo Sauce, making sure they are evenly coated.
- Serve them hot and enjoy the perfect balance of sweet and spicy flavors!
Recipe Variations & Substitutions
When you’re in the mood for crispy Honey Buffalo Chicken Tenders but want to switch things up, there are a few easy tweaks you can make.
Baked
Place the coated tenders on a baking sheet and slide them into a preheated oven at 400°F (205°C). Let them bake for about 15 minutes. Flip them halfway through. Once done, drizzle with the prepared honey buffalo sauce. This method really locks in the flavors!
Air Fryer
For a quicker option, the Air Fryer works wonderfully. Set your air fryer to 400°F (205°C) and arrange the coated tenders in a single layer in the air fryer basket. Cook them for 15 minutes, flipping halfway through. Finish by tossing them in the prepared honey buffalo sauce. It’s my go-to for a less messy, yet crispy finish!
Breadcrumbs
To add a bit more crunch to your honey buffalo chicken tenders, skip the flour and instead coat the marinated tenderloins in panko breadcrumbs or crushed cornflakes. This simple substitution gives the tenders an irresistible texture that’s perfect with the spicy-sweet sauce.
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Storage & Reheating Instructions
After you’ve enjoyed these honey buffalo chicken tenders, you’ll want to make sure the leftovers stay just as delicious. I always store any leftover tenders in an airtight container in the fridge. This keeps them fresh.
When you’re ready to enjoy them again, you can reheat them in either the oven or the air fryer. This method ensures they keep that crispy texture, which is key. Be sure to consume them within 4 days to enjoy them at their best.
Tips:
- Marinate the chicken tenders in a buttermilk mixture with your choice of spices for at least 30 minutes in the refrigerator to enhance the flavor and keep the tender meat juicy.
- Ensure the chicken tenders are pat dry before applying any seasoning or marinade. A dry surface allows the coating to adhere better.
- When frying, add the buffalo chicken strips to very hot oil to prevent them from absorbing too much oil and becoming soggy. This step ensures they turn out crispy.
- Fry the coated tenders in batches to prevent overcrowding in the pan, which helps with even cooking and maintains the desired crispy texture.
- You can adjust the heat level by adding more honey to tame the spiciness, or by increasing the amount of hot sauce if you prefer more heat.
- Toss the tenders in the sauce just before serving to ensure they remain crisp.
